How to Make Soft and Pillowy Gugelhupf

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Hello, I am Casayun.
Today, I am going to share how to make Gugelhupf, one of Christmas's most representative breads. The texture of this bread is so soft and fluffy. And Gugelhupf's unique mold enhances the charm of the bread even more.

I made the basic Gugelhupf recipe for this video, but you can make different Gugelhupf by adding different fillings such as raisins, almonds, chocolate etc.

Gugelhupf dough has a high content of butter and eggs, so it can be more tacky than other regular bread doughs. However, you can do hand-kneading without a machine enough.
Try this beautiful bread at home !

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Gugelhupf
Gugelhupf mold diameter 25cm
All purpose flour 400g
Sugar 50g
Salt 1 tsp (5g)
Instant dry yeast 1 tsp (5g)
Eggs 2 (100-110g)
Lukewarm milk 110-120g (about 40℃ (104℉))
Unsalted butter 100g
=
Универсальная мука 400г
Сахар 50 г
Соль 1 чайная ложка (5 г)
Сухие быстрорастворимые дрожжи 1 чайная ложка (5 г)
Яйца 2 (100-110 г)
Теплое молоко 110-120 г (около 40 ℃ (104 ℉))
Несоленое масло 100г
=

Please prepare ✓
Leave eggs and butter at room temperature for at least 30 minutes-1 hour to remove cold. (If you cut the butter small, it will soften a little faster.)
Grease the mold with melted butter thinly and evenly on the mold, and then coat with flour. (If not used immediately, keep it in the refrigerator.)


1. Put all the dry ingredients (all purpose flour, sugar, salt, instant dry yeast) in a clean bowl and lightly mix with a whisk. Add in room temperature eggs and mix. Add lukewarm milk in 3-4 portions to the dough. Make sure that the dough should be moist that neither dry nor too sticky. Make a loaf of dough and transfer to the workbench.
2. Add softened unsalted butter to the dough. Combine well butter by folding the dough. The dough will be very sticky after the butter is added. However, as you knead the dough, it will turn into a smooth. When the butter well mixed, begin kneading the dough.
3. Repeat the motion of pushing, pulling and stretching the dough only using the heels of your hands. The dough is very tacky because it has a high content of eggs and butter. Use a scraper to sweep the dough off the workbench. If the dough sticks to your hands too much, sprinkle a little extra flour (1-2 Tbsp). Continue to knead, folding and turning the dough, until it is smooth and supple. (Approximately 10-15 minutes) Take a small piece of dough and slowly stretch it out in opposite directions. If the dough becomes thin enough to appear semi-transparent before it tears, it’s done. Shape the dough into a smooth ball of dough and place it in a clean bowl. Cover the top with a wet cotton cloth and let the dough proof in a warm place until the dough doubles. (About 1 hour-1 hour and a half / The time may vary depending on the working environment.)
4. Transfer the dough to the workbench. Press out the gas from the dough. Shape the dough into a smooth ball of dough and wait for 20 minutes with cover on.
5. Remove the gas from the dough again. Sprinkle some flour on the top to prevent it from sticking to the bottom, then let the smooth side of the dough go to the bottom. Roll out the dough to a certain thickness using a rolling pin. (If you want to add the filling, you can add at this point.) Roll the dough from the bottom up and pinch the joints. Put the dough in the prepared mold. Let dough proof in a warm place until the dough doubles. (About 40-50 minutes)
6. Bake in an oven preheated to 180℃ (356℉) for 25 minutes. (Bake time may vary depending on the oven specifications. / The internal temperature of the well-baked bread is around 95-98℃.)
7. Turn the loaf out onto a wire rack and allow it to cool completely.

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